Back to all Recipes

Dairy-free Mushroom Cream Sauce with Umami Tamari


Special Diet

Dairy-Free, Vegan, Vegetarian


Sauce, Main Course

Main Ingredient

Vegetables, Pasta & Noodles


Entertaining, Kid-Friendly


  • 2 tbsp avocado oil
  • 8 oz baby bella mushrooms, chopped
  • 1 large shallot, chopped
  • 1 tbsp garlic, minced
  • 1/2 tsp sea salt
  • 2 tbsp San-J Umami Tamari Splash
  • 1/4 tsp black pepper, plus more for serving
  • 1 13.5 oz can full fat unsweetened coconut milk
  • fresh parsley, for serving
  • 16 oz pasta of choice
  • 1/2 cup reserved pasta water


  • Warm avocado oil in a pan on the stovetop over medium heat. Add mushrooms and shallot. Sauté for 2 minutes.
  • Add garlic, sea salt, San-J Umami Tamari Splash, and pepper. Sauté for 2-3 minutes.
  • Add coconut milk, bring to a boil, then immediately reduce to a simmer on low heat. Allow to simmer for approximately 5 minutes. Remove from heat, set aside, and allow to cool slightly.
  • Prepare pasta according to package directions. Reserve ½ cup pasta water. Cook to al dente, strain, and set aside.
  • Transfer mushroom mixture to blender. Blend until smooth. Transfer back to the pan on the stovetop over low heat. Add reserved pasta water. Stir. Add pasta and toss to coat.
  • Serve with a garnish of parsley and fresh cracked black pepper.
Recipe by @HalfFullKitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating